Apparatus for cooling chocolate candy.



E. J. HARTER a; A. J. MYERS. APPARATUS FOR COOLING CHOCOLATE CANDY. APPLICATION, IIILED JULY 15,1010.

Patented July 25, 1911.

4 section th ereoi ITE erase EDWARD 1'. 'EABTEE AND ALFRED J. MYERS, F TIFFIN, OHIO.

APPABATU lOR COGLING CHOCOLATE CANDY.

eeais ll Application filed July 15, 1910' Serial No. 572,223.

To all whom it may concern:

Be it known that We, EDWARD J. HARTER and ALFRED J. MYERS, of Tiiiin, in the county of Seneca and in theStateof Ohio, have invented a certain new anduseful Improvement in Apparatus for Cooling Chocolate Candy, and do hereby declare that the following is a full, clear, and exact description thereof.

in the manufacture of chocolate candy, the candy is dipped into \varm liquid chocolate thus giving each piece of candy a covering or eoatin A temperature not greater than '72 degrees Fahrenheit has been found essential for the cooling and hardening of the chocolate coating. The ordinary practice to secure the desired cooling temperature'is to insulate the entire room Where the dipping is done and to supply cool or refrigerated air to theroom.

The objectof our invention is to make uhnecessary the employment otan insulat'ed Work room, so as to get rid of certain disadvantages, which are hereinafter pointed out, that accompany that practice, and to such end our invention consists in the appaatus constructed substantially as hereinafter specified and claimed.

In the accompanying; drawinas-Figure 1 is a perspective view of an ai iparatus embodyingour invention; and Fig. 2 a vertical In dipping chocolates for the convenient handling ot' the candy. r .=ctan s.cula r trays are employed upon which the pieces of candy. as fast as dim'wed. are placcd by the operative, and our invention, in the cnibmliment thereof as we. ha ve practiced it. is adapted or suited to the use oi such trays. and in the embodiment 01" our invention illustrated in the drawings we employ a box-like casing 10, forming: a chamber of a form and dimensions suited to receive and hold a number of the ordinary trays 11.. As the casings 1O eomparalively small a number of them may be supported on the same table side by side spaced apart such distances as will aii'ord proper room tor an operative at each cas- Speeification of Letters Patent.

ing'. The casing is Closed at top and bob tom and on all tour sides, excepting that an air pipe 12 opens through one of the side walls. preferably. and that there is an openin; 13 in the front wall. at the bottom thereof, of a size just sutlicient to permit the passage into the casing of. 'a tray 11 with freshly dipped chocolates resting thereon.

Patent-ed m 25, 1911.

The bottom 14 of the casing 10 is prolonged at the front of the casing so as to form a convenient rest or support for the tray along which it may easily be slid into the casing" chamber as row after row of freshly dipped chocolates is placed thereon" or upon. the sheet of paratiip paper usually applied to the top of the tray. \Vhen' a tray,,fi lled with freshly dipped chocolates, is pushegl' wholly Within the casing 10, it is inovedfupvard therein andsupported by a pair of spring-- actuated catches 15 on oppositesides of the casing, so as to make roon'i for the nest following chocolate-filled tray. "Focthe easy and convenient lifting oi the tray, 'as"described. a number of posts 16 pass vertically through openings in the casing 'botton'i. and

below the supporting tableare attached to l a platen or follower 17, to which is connected a treadle 18. Withinconvenient reach of the operative so that by the depressioir'of the treadle the posts will be lifted and, en-

gaining the under-side of the inserted tray,"

will lift it until it has been moved upyvard past the spring catches and engaged thereby.

-Any tray resting upon the springcat'ches will be engaged by the next tollmiing' tray "and lifted within the'casing chamber, the

trays being provided on their under-snles with toobtorming: orspacing cleats 19 that protect the chocolates tronrdamage by contactwith a superimposed tray. For the convenient removal of chocolate-filled trays in th casing chamber, the back u a'll of the casing is hing'fied tutor-m a door 20. Preferably glazed sight openings.

orn'indoyvs. 21 are provided in the front and an accumulation 0t back walls. of the casing 10 to enablfethe' interior thereof to be readily seen.

' The air pipe 19 dclircrs air. by means of a suitable blower. from an ice plant. so that air at the requisite cooling andhardening tenipe *ature is delivered into the casing 1.0. A nmnber of cooling boxes or compartments can conveniently be supplied from the same service pipe 22, to which the air pipe 12 of each casingis connwted. and said service pipe is made tapering; in' form to assure an adequate and. as nearly as possible, a uniterm supply of air to a series of cooling boxes or cases, the diameter the service pipe decreasing from the source of supply of air thereto.

The procedure, in the use of the apparatus illustrated and described as embodying our invention, is to place a tray lLnpon the prolongation of the casing bottom with an end of the tray at the opening 13 in the front wall of the casing, so that such opening will thereby be closed except to the extent necessary to enable the freshly dipped.

chocolates placed on the tray to pass under the bottom edge of the front wall. Clhe girl operative, as fast as she dipsapiece of candy, w ll place the same on the tray at the narrow opening left, until she ha splaced a row entriely across the tray "and then she will push the tray inward to carr 1 the just-deposited, freshly dipped candy into the chamber. lly the continuance of this opera tion, row after row of freshly; dipped chocolates will be deposited upon the tray and successively moved into thecasing, and when it is wholly therein the treadle will be operated to ll'lOVO the filled tray up within the casing, and tray after tray will be filled in a similar-manner and moved into and lifted within the casin All the time the operation we have just described is being carried on, air at the desired low temperature is pouring into the casing chamber and passing out therefrom through the narrow space afforded by the opening 13 in the front wall above the tray, with the. ,1'esult that the freshly dipped'chocolates almost instantly after being dipped are subjected to the action of ciolecllair, and are continuously thereafter subjected to fresh air conl'inuously supplied until the tray contain- .ing it is removed from the compartment. ly means of our invention, we have found that a five ton ice plant can be made to do the ,ivork requiring a fifteen ton plant with the method heretofore practiced of cmploying an insulated room; and besides this large saving of expense, since the work room does not require to be insulated, it can be adequately ventilated and thus a pleasant r and more lluzalthful condition for the maintained. Besides the adoperatives .van'tages of economy and ventilation we have found that the product is better in its texture and appearance, because the drying and hardening of the chocolate coating proceeds fastcr than by the method heretofore practiced, the hastening of the cooling and hardening operation which due to the constant supply of fresh air, preventing the cocoa butter coming to the surface in any degree. The effect of the cocoa butter coming to the surface is to give a dirty or streaked appearance to the chocolate.

While practice has shown the apparatus that we have described is excellent embodiment of our invention admirably capable of doing satisfactory work, we, of course, do not restrict ourselves to the particular construction of apparatus illustrated and de-' scribed, as our invention may be otherwise embodied. ,t

Having thus described our invention what We claim is 1. In an apparatus for drying and hatdening the chocolate coating of candy, the combination of a casing having at its bottom an opening for the outlet of air that is constantly open, a tray support extending horizontally from said opening outward therefrom, means for supplying air continuously within said casing, and a tray adapted to pass through said opening into the casing whereby air under pressure passes over the candy on the tray while being inserted therein.

2. In an apparatus for. drying and bardening the chocolate coating of candy, the combination of a casing having an opening for the introduction of candy into the chamber that is constantly open, said opening being the outlet. for air whereby simultaneously with the introduction of candy into the chamber air under pressure passes therefrom through said opening, a tray support extending outward from said opening, and a pipe for the supply of air to said casing opening through a wall-thereof above said opening.

In testimony that we claim the foregoing we have hereunto set our hands.

"EDVVARD J. H ART l ll t. ALFRED J. MYERS. Witnesses:

Rusn'rou D. NILES, Norman W. Pn'rnns. 

